Holiday is almost over…on Monday I will be back to work and for at least until the Summer there will be no more vacation for me….sad times.
This past week I’ve finally had the time to relax and rest, enjoy my friends’ company and get some proper cooking. I also finally had the time to review a few items I got from Fagor, a Spanish cookware brand. Among the many things I received there was this skillet
it is stainless steel with a reinforced riveted handle, perfect for low fat cooking as you can basically get anything in there without it to stick to the pan
I will be soon doing a giveaway with some of Fagor products here on ExpatCucina, so stay tuned!
But now, it’s time to talk about food. To try out the skillet I decided to make this easy chicken with mushroom dish, very tasty and easy.
Ingredients (serves 2):
- 1 chicken breast (skin and bones removed)
- 300 g mushrooms
- 1/2 cup white wine
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp dry parsley
- salt and pepper
- 1/4 cup flower (use cornstarch if intolerant)
- 1/3 cup chicken broth
Cut the chicken breast into 1 inch thick strips then season it with salt and pepper and dust it with flour
wash and slice up the mushrooms
In a skillet heat up half of the oil and half of the butter
saute’ the chicken on medium heat until cooked
remove and set aside in a warm place
In the same skillet add the remaining oil and butter
and add the mushrooms, adjust with salt
give it a stir then pour in the white wine, chicken broth and dry parsley
and cook on medium-high until liquid reduces
Add the chicken back to the skillet, saute’ for a couple of minutes
and serve
enjoy with some steamed rice or a fresh salad
Love
– LittleDani